Food Porn

Tonight was a lemon grilled chicken with angel hair alfredo and some garlic cheese rolls (kinda like you find at Red Lobster).

Nothing fancy. I make my alfredo using parm and heavy cream. This one i used some garlic to saute a bit of garlic, then added in a couple tablespoons pureed roasted red peppers (to get a bit of color, since i said i'd photogrph it). The green is some fresh scallions. I love scallions. I also threw in some marinated kalamata olives.

Figured if last night was pinot noir, tonight would be pinot grigio.

a reply to: bigfatfurrytexan

YUM! I'll be right over!

It all looks and sounds delish! I am hungry now lol.

Those steaks are obscene, carnivores forever! I love the Rib eye cut. Texas does have great beef.

AugustusMasonicus Thanks for that recipe, hard to get lamb here where I live, but I do like it when I have had it. Not a fan of flat leafed parsley though.

a reply to: bigfatfurrytexan

One of my favorites, I love grilled steak that is minimally seasoned. I cringe when people dump steak sauce on good meat.

a reply to: Iamschist

You can omit the parsley and/or substitute with curly.

Not being able to have lamb would be tough for me, it is one of my favorite things to prepare. I do some mean grilled lamb chops with Italian salsa verde.

a reply to: AugustusMasonicus

While I enjoy hearing and seeing all the incredible, high end food you all are cooking, I will offer my (cooking 101) version of food.

Cube steak gently pan fried with Moss' chicken breader
Onion gravy mix with pan seared onions and mushrooms
Betty Crocker instant mashed potatoes. (garlic herb)
Salad in a bag. (ultimate Cesar)

All skillfully displayed on a plate with a chip missing on the corner. Oh, and paired with a cold Bud Light.


Total cook time 25 minutes. (took meat out of freezer 3 hours prior)

Just so there are no expectations should anyone visit my home around dinner time.

a reply to: network dude

lol...i'd be expecting a good, cold beer and some of that comfort food.

originally posted by: network dude

Just so there are no expectations should anyone visit my home around dinner time.

I may have to come down again my friend with a few six packs as a care package.

And you are both welcome anytime. I'd be happy to turn over the kitchen to you and be a gopher.
There is a 6 pack of Stella in the extra fridge that may last until Wednesday.

The Wife and I went to the beach for the weekend and had a unique snack. Potato skins with shrimp and lump crab meat and a bit of Monterrey jack cheese melted on top. Served with sour cream. Quite good.

a reply to: network dude

On a Monday night during football season, a sixer of Stella has a zero life expectancy in my house.

a reply to: network dude

I may be taking you up on that offer after New Year's as I have to travel to your neck of the woods in January or February.

a reply to: AugustusMasonicus

Sounds good. let me know and I can put you up in the all inclusive resort "Casa de Mike"
It's very posh.

Not exactly food porn as such but I recently started looking into american cuisine.

We eat some pretty crazy things in the UK but what the hell is a pickled sausage?

Why would you do that to a sausage and is it an ingredient or a snack?

a reply to: nonspecific

pickled sausage is not really american "food". No more than haggis is actually "food" and not just some cruel joke you guys play on us yanks. LOL

They use a "hot dog" type sausage to pickle it. You would buy it in a convenience store, like you would a package of nuts or a candy bar.

Although I have been known to eat a Tijuana Mama from time to time.

Down here we have "patitas", or pickled pigs feet. Yeah, not much more tasty than it sounds.

So It's a junk food/snack type thing and not an actual american classic then?

It sounds like an eastern European food that became incorperated into the American lifestile.

I feel an unusual food thread coming on...

a reply to: bigfatfurrytexan

a reply to: nonspecific

probably was.

US food is an amalgamation. and our landmass is large enough that there is no real "US food". We eat what the planet eats.

No pictures...it was messy and busy work. But we made tamales over the weekend.

On Friday I took about a lb of mixed ancho and big jim dried chilis, a couple heads of garlic, and a large onion and simmered them for about 45 minutes, until the only beef broth left was a devilishly dark chili and beef broth. I wanted just barely enough liquid left to make the chile sauce. I pureed the whole thing down, strained it, and ended up with a sizable amount of chile sauce.

Saturday we spent at my sister in laws. She had made a couple of butt roasts, and was in the middle of mixing up the masa. She was just waiting on my chile sauce to get it all ready to start making tamales. Once we wrapped them all up and had them tucked away to steam, the wife and I came home.

Sunday we took our share of the tamales (5 dozen) and froze 4 of them. We ate the other one. To go with it I made an avocado fundido. Spanish speakers may hear that and die laughing, as it sounds very close to another spanish word that would be anything but appetizing. But with that said, it is the best chip dip you will ever make. Recipe is very simple:

- in a cast iron skillet brown up some chorizo. Maybe 1/3lb of it. Once it is cooked, put it on a drain and drain off the grease.
- dump in 1 1/2 cups of black beans. I typically just use canned black beans for this. Pinto's work fine, too. But not refried. Whole beans.
- cover the beans with a layer of cheese. I use oaxaca at this point, but feel free to use monterrey jack, colby, colby jack, or cheddar
- cover the cheese with chorizo
- sprinkle 3/4 c of fresh salso/pico de gallo. You can also use a canned salsa, but never a jar of it. Canned keeps tomato's tasting fresh...so it works just fine
- sprinkle 4 or 5 minced garlic cloves over this layer, making sure you spread it around a bit
- cover this layer with avocado chunks. don't be shy.
- top it off with queso asadero. Again, any of the aforementioned cheeses work
- at this point I also sprinkle queso cotija around the top to get that salty wonderful flavor melted into the asadero
- serve with tortilla chips.

damned good eats!!

Mmmmm... Food pr0n...

I have gigabytes of it from my travels... Good stuff here, but this thread needs moar bottle pr0n...

No, not THAT kind of bottle pr0n, the good kind...

a reply to: Mirthful Me

im all about some vino....but there really aren't many "fine" whites. And in red Im pretty much a Pinot Noir guy. Typically Cavit. Not the worlds best...but it gets the job done.

Most reds are just too heavy for my liking. Especially Cab and Merlot. I have had some great Meritage wines, like Phenomenon from Bennesierre Vinyards in California. Great, great bottle of wine.

a reply to: Mirthful Me

When I return from the frozen Midwest later this week I will break out a few pics of the big guys.